Tailored for the fishing industry, this course covers all the fundamental Food Safety requirements applicable to fishing vessels and fish processing facilities. The 12 stages of HACCP, CCP Management, record control and the importance of the identification and traceability will be covered in detail. Delegates will be exposed to the EU requirements & relevant Codex guidelines for fish processing.

Who should attend:The HACCP Team, Food Production staff, QC, Maintenance and Production Supervisors.